Soak 400g dried black-eyed beans in water for 1 hour. Drain and simmer in fresh water for 15 minutes. Drain.

Fry 1 large onion, finely chopped, in a wide, deep skillet in 3 tbsp olive oil till softened. Add 200g carrots, cut into rounds (I used thin ones for smaller discs) and 3 garlic cloves, grated; stir and continue cooking for a few more minutes.

Push the vegetables to the edges of the pan and add 2 beef cheeks (around 900g), cut into smallish chunks. Brown on all sides.

Stir in 500g ripe tomatoes*, grated (cut a thin slice off the top and grate the cut side of the tomatoes on the large holes of a box grater into a bowl, until you are left with just the skins – which you can discard). Stir in 3 tbsp tomato paste.

Add a dry spice mixture (1 tsp cinnamon, 2 tsp smoked paprika, 2 tsp ginger, 2 tsp cumin, 1/2 tsp allspice), and stir well to combine. Optional: stir in 1-2 tbsp smoked harissa (or to taste).

Stir in the black-eyed beans, season with 2 tsp sea salt, 2 tsp sugar, and pour over 200ml water or stock of choice (meat or veg).

Bring up to a slow simmer, cover and cook for 2 and a half hours, stirring from time to time to ensure nothing sticks to the bottom until the meat is tender.

* Or the equivalent in tomato passata.